Elysian fields farm lamb loin, braised radicchio tardivo, confit fennel, crispy polenta, Sicilian olives

INGREDIENTS

Lamb Loin :
- 2 lamb loins, trimmed
- Olive oil
- 2 garlic cloves, crushed
- 2 tbs of butter
- 2 sprigs thyme
- Salt, ground white pepper
Olive and lemon tapenade :
- 1 oz of diced Sicilian olives
- 1 oz of cured Meyer lemon skin, diced
- 1 tsp of cracked black pepper
- Olive oil
Treviso marmalade :
- 3 heads of Treviso radicchio
- 2 tbs of olive oil
- 1 small Spanish onion, brunoised
- 2 oz of red beets, brunoised
- 2 tbs of red wine vinegar (Vino rosso)
- 1 tbs of balsamic vinegar
- Salt, ground white pepper
Polenta :
- 9 oz of polenta
- 3.5 cup of chicken stock
- 3/4 cup of heavy cream
- 2 eggs
- 1 egg yolks
- Fennel pollen, to taste
- Salt, white pepper
Seared fennel :
- 3 fennel bulbs, halved
- 2 sprigs of thyme
- 2 tbs of lemon oil
- 1 pinch of Espelette pepper
- 1 pinch of fennel pollen
- Salt, ground white pepper
Fennel puree :
- 16 oz of spinach leaves, rinsed
- 1 tbs of olive oil
- 1 head of fennel , sliced thin
- 1/2 bunch dill, leaves picked
- 1/2 cup of chicken stock
- 1 cup of heavy cream
- Cream
- Salt, ground white pepper
Polenta tuile :
- 3.5 oz of reserved cooked polenta from polenta recipe
- 1 egg yolk
- 1/2 tbs of mascarpone cheese
- Salt, pepper
- Fennel pollen
Garnish :
- Reserved Treviso radicchio leaves
- Baby fennel , shaved
- Oregano oil
- Lamb jus infused with oregano

LA RECETTE DU CHEF

Bring the lamb to room temperature and season it on all sides. Color it in a pan with olive oil. Reduce the fire and add the seasoning. Rest for 8 min before slicing.

Blend all the ingredients from the tapenade.

For the marmalade, reserve 2 leaves of Treviso and slice the rest. Color the onion with olive oil. Add the beets and cook till tender. Add the Treviso, the red wine vinegar and season. Cook 20 min till dry. Add the balsamic and simmer to glazed consistency. Check seasoning.

For the polenta , bring the chicken stock to a boil. Add the polenta and cook it slowly by whipping till the liquid is evaporated. Season. Blend 1 lbs of polenta with the rest of the ingredients. Check seasoning. Line square on a buttered parchment paper. Cook it into the oven for 1 hour and a half or until set. Chill in the refrigerator. Then cut it.

Put the fennel , the thyme, the lemon oil, the salt and pepper sous-vide. Cook in a water bath at 195 F° for 1 hour and a half. Chill in ice water. Slice it into 12 wedges and reserve the scraps. Before dressing, season it. Color both sides in a pan with olive oil.

For the fennel puree, blanch (salted boiling water) the spinach until tender and chill in ice water. Cook the sliced fennel in olive oil and season. Add the chicken stock and the cream, simmer until reduced. Blend it with spinach, dill and olive oil. Chill over ice water. Re-heat before dressing.

For the tuile, mix all ingredients except fennel pollen. Spread it over a silpat in rectangle. Bake 12 min.

Dress two tbs of marmalade and top the lamb . Put some tapenade over the meat and two leaves of fresh Treviso. Add two tuiles, 5 dots of fennel puree with oregano oil into. Line 3 pieces of seared polenta with 2 lines of fennel puree in. Garnish the top with shaved fennel . Pour the lamb jus infused with oregano tableside.